Spicy Shrimp with Avocado and Arugula Salad


7 tablespoons olive oil, divided
⅛ teaspoon cayenne pepper
½ teaspoon dried oregano
Kosher salt and freshly ground black pepper
6 large peeled and deveined shrimp
2 tablespoons fresh lemon juice from 1 lemon
5 ounces baby arugula
1 medium shallot, thinly sliced
2 tablespoons toasted pine nuts
1 ripe Hass avocado, sliced
1 cup Sun Gold or cherry tomatoes, halved
6 to 8 picked basil leaves, roughly chopped
2 teaspoons fresh lime juice from about 1 lime


1.In a mixing bowl, combine 2 tablespoons of olive oil, cayenne, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the shrimp and coat with the mixture. Set aside for 10 minutes.
2.Whisk together lemon juice and 4 tablespoons olive oil. Set aside.
3.Heat the remaining tablespoon of oil in a 10-inch cast iron or stainless steel skillet over high heat until shimmering. Add the shrimp and cook without moving until lightly browned, about 2 minutes.

 Flip and cook until just cooked through, 1 to 2 minutes longer. Transfer to a small bowl and toss with lime juice.

4.In a large serving bowl, combine the arugula, shallot, pine nuts, avocado, tomatoes and basil. Add dressing, season with salt and pepper, and toss to combine. Serve immediately, topped with shrimp.